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I'm having a hard time keeping a sharp point on the tip of my knife when I sharpen. I seem to get to much of a rounded tip. The edge is very sharp up to the tip. I use more of a sweeping motion when I sharpen as oppose to a push and pull, if that makes sense or helps. What am I doing wrong or is there a technique or trick to use? I like a nice "point" on my knives.

_________________If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

Adam Marr

Post subject: Re: Pointed Tip

Posted: Fri Jun 07, 2013 11:10 am

Forum Moderator

Joined: Mon Apr 23, 2012 1:36 pmPosts: 3330

Picture, please?!?!

I'd guess you're over grinding it.....spending too much time on such a thin section of the knife.

These are from 3 different knives, all Victorinox. My points tend to be too rounded.You can tap pretty hard on the points with little pain and no cuts.This is why I have yet to buy an expensive J-knife, I want be competent with my sharpening first.

_________________If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

Jason B.

Post subject: Re: Pointed Tip

Posted: Sun Jun 09, 2013 1:07 pm

Joined: Mon May 28, 2012 6:29 pmPosts: 1689

It almost seems like you are going past the curve of the edge but something tells me your just not defining it enough in the grinding stages.

Jason B.

Post subject: Re: Pointed Tip

Posted: Sun Jun 09, 2013 1:10 pm

Joined: Mon May 28, 2012 6:29 pmPosts: 1689

After another look it appears you are shy of the tip, look at the 3rd picture down and you can see the grind marks stop a few mm short of the tip.

iancevans

Post subject: Re: Pointed Tip

Posted: Sun Jun 09, 2013 1:57 pm

Joined: Thu Nov 29, 2012 5:38 pmPosts: 23

I don't have the experience these other guys have, but that's what my tips used to look like and it's because (as Jason said) I wasn't grinding all the way to the tip. I needed to lift the handle more and rotate the blade more as I rounded the curve to the tip (as per Ken's video). The 3rd, 4th, 5th, and 6th pictures all show the primary ground closer to the edge at the tip (i.e. narrower bevel) than the at other points. My knives look like that when I'm not grinding all the way to the tip (or just not spending enough time there).

Thanks guys. I'll try to pay special attention to the tip when setting the bevel and follow through just a little more if needed and see how it works. If I keep having trouble I'll post more(and better) pictures until you guys get me straightened out!

_________________If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

taz575

Post subject: Re: Pointed Tip

Posted: Sun Jun 09, 2013 10:16 pm

Forum Moderator

Joined: Thu Apr 26, 2012 11:13 amPosts: 3166Location: CT

Exactly that the other guys said! The 2nd pic shows that you aren't sharpening to the tip fully. Try a coarser stone, but watch the angles and don't go too far!

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